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ASD Staff

Hawai'i Skies

Today's Hawai‘i Skies was captured by Linda Barchman in Hawaiʻi Kai. "Rain clouds over the ocean, off Hawaiʻi Kai. I enjoy taking pictures of clouds, sunset. The picture was taken from the third floor of the Ivy at Hawaiʻi Kai, a senior retirement community, where I live. I used to live in Arizona where I could see weather clouds 30 miles away."

To submit your Hawai'i Skies photo, visit us 

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25 12 9 Linda Barchman 16x9

<title>Hawai‘i Skies: Over the ocean</title>

Today's Hawai‘i Skies was captured by Linda Barchman in Hawaiʻi Kai.

Hawai‘i Skies: Over the ocean

Today's Hawai‘i Skies was captured by Linda Barchman in Hawaiʻi Kai. "Rain clouds over the ocean, off Hawaiʻi Kai. I enjoy taking pictures of clouds, sunset. The picture was taken from the third floor of the Ivy at Hawaiʻi Kai, a senior retirement community, where I live. I used to live in Arizona where I could see weather clouds 30 miles away." To submit your Hawai'i Skies photo, visit us online or email: general@alohastatedaily.com For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter.

Stephanie Salmons Headshot

Stephanie Salmons

Government & Politics

Business & Tourism

Hawai‘i’s minimum wage is set to increase to $16 per hour on Jan. 1, up from $14, a 14.3% increase. This is the third step in a series of planned increases that will ultimately bring the minimum wage to $18 in two years.

“We’re definitely hearing from businesses that the increase will have an impact,” Sherry Menor, president and CEO of 

, a statewide nonprofit that advocates for business in Hawai‘i, told Aloha State Daily. “This year has been challenging [for the] overall business climate here in Hawai‘i, with … uncertainty from the tariff situation, as well as the temporary government shutdown, increased cost of goods and services. Cumulatively, it adds to the already challenging business climate, and with the minimum wage increase, even more so.”

Menor says she’s seen many restaurants close their doors or decide to cut back hours because for some of them, “it’s come to a tipping point where they had no choice.”

 in Hawai‘i was $7.75 and went up to $8.50 in 2016, $9.25 in 2017 and $10.10 in 2018.

, which went into effect in 2022, raised the minimum wage to $12 per hour beginning Oct. 1 of that year and set three additional increases to go into effect over the subsequent six years. The minimum wage went to $14 per hour on Jan. 1, 2024, is set to become $16 per hour at the start of the new year and will hit $18 per hour on Jan. 1, 2028.

Menor says the chamber supported a minimum wage increase when it passed but advocated for an increase that was “much more spread out,” knowing that a $2 jump nearly every year would have an impact on the state’s businesses.

While many employers already pay above minimum wage, Menor says 

 is an issue. That means if the minimum wage goes up, other wages increase too, she explains.

Other costs that are tied to wages, such as temporary disability insurance, workers’ compensation and unemployment insurance, also increase with a higher minimum wage, she says. And prepaid health care, which is required for employees working 20 hours or more per week, also add to an employer’s cost.

“Of course, we all want to ensure that we can address the cost of living and that our employees do make a livable wage,” she says. “In addition to that, hoping that we can also reduce the regulatory burden on employers so that overall expenses do not continue to increase at an unsustainable level.”

The 2025 Legislature also enacted Act 115, which establishes a minimum $500 civil penalty for employers who violate the Wage and Hour Law.

For the latest news of Hawai‘i, sign up 

I Stock paycheck

<title>Hawai‘i's minimum wage to increase on Jan. 1</title>

This is the third step in a series of planned increases that will ultimately bring the minimum wage to $18 by 2028.

Hawai‘i's minimum wage to increase on Jan. 1

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

It’s the first day of the Wednesday okazuya pop-up at 

, and there’s a steady stream of customers. With okazuya items like teri beef sticks, char siu pork belly, fried saimin, cucumber namasu and roast pork hash tempura, though, it’s no surprise. In particular, the roast pork hash tempura ($3) and inari ($5.50) were hot commodities on the okazuya’s first day.

Customers who have missed the cooking and flavors from chef Jason Peel — formerly of Nami Kaze Hawai

i, which closed its doors at the end of October — can look forward to the return of favorites like Grandma’s potato salad ($4) and ginger fried chicken ($4) on the okazuya menu. Other options include kimbap ($8.95), furikake Goteborg musubi ($3.25), bittermelon namasu ($4.50) and buttermilk fried chicken ($6). The okazuya launched on Dec. 17 and is currently available from 7 to 10:30 a.m. (or until sold out) on Dec. 24 and 31.

While the okazuya is only one day a week for now, customers can look forward to additional days in 2026. That’s just one of the concepts that Peel — who is now the chef/partner at Diamond Head Market & Grill, with owner Kelvin Ro — is working on.

We recently caught up with Peel, who shares more about his new role at the iconic destination.

ASD: Congrats on your new role, chef! Can you tell us how this came about?

: I’ve known Kelvin [Ro] for quite some time from when I was teaching at KCC (Kapi

olani Community College). We always kind of thought of doing something together, but I got into Nami Kaze.

We had our three-year lease … in the closing, I was talking to Kelvin to see if he needed help. I knew a lot of good people that I would need to find jobs for. We started talking about a transition.

It was a really hard decision [to close]; I kept my core management and had to shrink the foundation of our team, and re-grow. But I’m super excited; Kelvin’s next year will be 25 years he’s been running his business. There are so many great things about his business, and I’m trying to add what I can do without getting in the way. I want to see what we can do with local products and showcase them in a different way.

I want to start with the basics first because it’s an established business; I want to learn what their culture is. It’s been good; the team there has been so welcoming. I worked with them three years ago when I was remodeling Nami Kaze. I had some free time and I worked with Kelvin a bit.

It all kind of fell into place, as far as me transitioning to something more in that realm, as opposed to a full-service dining establishment. It kind of just aligned. [Now] it’s like I came back, which is nice. There’s a lot of things that he wanted to do, but never had the support to do it, so we’re trying to work on all these projects together, which has been fun.

ASD: What are you looking forward to in this new role?

: I really want to get out more and work with more people in the field. And that’s high schools, and getting closer to seeing what the farmers are dealing with. Just going at this industry from a different perspective. There’s so many different worlds and parts to this industry.

ASD: What are some of the most popular dishes currently on the market’s menu?

: They’re known for their chicken and kalbi, and their burgers are made from scratch. To me, it’s all about the grill. Everything’s being cooked to order on the grill. I like how they have brown rice and salad. I love mac salad and potato salad, but to have healthier options on your plate lunch that’s made to order is so awesome.

They have a lot of classic things in the marketplace; they do a great job with their desserts. They’ve had beef stroganoff on there (the menu) forever. They have a lot of nice salads; I love somen salad, so I’ll eat that sometimes. We want to not take away, but add to it. I want to get some of our sauces in there to go with the food; we’re working on that.

ASD: You recently did a Thanksgiving plate special for the holiday. How did you come up with that?

: That is all Kelvin. More than three years ago, they were doing turkey dinners. We’re going to work together in keeping his culture and nostalgic flavors along with me doing what I do, and collaborating in that manner. I like to learn first what he likes. We’ll see what kind of fun we can have next year.

ASD: Tell us more about the return of the weekend breakfast menu. Did breakfast stop for a while?

: Breakfast stopped around the Covid-19 pandemic; it was nice to bring it back. The breakfast (menu) uses his classics; as the weeks go on, we’ll probably start adding some dishes that are more my style. We’ll make more stuff as we go.

What’s cool about this staff is they’re so dedicated; they’ve been here for a long time. You can see that they have so much passion in what they’re doing. They’re working really hard. They brought so many years of nostalgic and homestyle food to everybody.

ASD: What are some dishes or ingredients you’d like to bring to the menu?

: I love using ‘ulu and anything that the island grows. What we grow in Hawai

i is what I want to get on the menu. The land makes what the land makes. When you live somewhere, those are the things you’re supposed to eat and the things you grew up on and want to share with the rest of the world. What makes me feel good is when we’re taking products that are naturally grown here and make it into something that people want to eat every day. That’s what’s cool; that’s what I’m looking forward to.

[{"type":"text","marks":[{"type":"bold"}],"text":"ASD: What are some of your other plans?"}]

: We’re working on a coffee/drink program. They’re getting some high-quality coffee, so we’ll do some cold brew. We got a slushy machine.

We’re also slowly working on our event spaces. One’s upstairs [of the market]; it’s not necessarily a restaurant, but we’ll do little pop-ups here and there. There’s an indoors and outdoors; it’s a nice, homey area. We’re trying to get that renovated — just painting, cleaning and patching. We’re not trying to run a restaurant, but trying to do some collaborations with some chef friends and people we partnered with before, and get back to showcasing all the local products.

There are so many things that we can do, it gets overwhelming. We’ve been trying to look at things as far as getting a timeline on what’s first, what’s next. “Let me look at this, is that feasible to do right now?” It’s a lot.

ASD: Will pastry chef Bev Luk eventually have her pastries at the market, too?

: She’s taking a little break. She deserves it; she’s been pushing hard the last few months. I had a ton of catering and events; I wanted to let her relax for a bit. She’d love to pop up one day and do some dessert tastings.

[{"type":"text","marks":[{"type":"bold"}],"text":"ASD: Is there anything else you wanted to add?"}]

: We want to keep it [Diamond Head Market & Grill] alive for as long as possible. Hopefully, we can keep it going as it’s been for 25 years, and add some new, nostalgic flavors to it.

Weekend breakfast served from 7 to 10:30 a.m. Saturdays and Sundays

Okazuya from 7 a.m. to 10:30 a.m. (or until sold out) Dec. 24 and 31

Diamond Head Market and Grill chef Jason Peel 121725

<title>Diamond Head Market & Grill now has a new okazuya pop-up and weekend breakfast</title>

Chef Jason Peel — formerly of Nami Kaze Hawaiʻi — has now joined chef Kelvin Ro at Diamond Head Market & Grill. Peel gave us an update on what he’s doing at the iconic market, and we recently stopped by to check out the market's first okazuya pop-up.

Diamond Head Market & Grill now has a new okazuya pop-up and weekend breakfast

Sports

College football is taking center stage at the Clarence T.C. Ching Athletics Complex at the University of Hawaii at Mānoa on Christmas Eve — the 

University of Hawaiʻi will meet the University of California

What this means for attendees: exclusive game day grinds at Sheraton Waikīkī and at Sheraton Princess Ka‘iulani.

Customers can enjoy The Big Braddah Blitz Dog ($28) — 100% all-beef polish sausage, pickled onions, pickled jalapeno, banana peppers, dill pickle, lomi tomatoes and curly fries — and Kickoff Cooler ($17) at Sheraton Waikīkī’s Edge Bar. The Kickoff Cooler features Pau Maui Vodka shaken with fresh pineapple, lemonade and guava, and topped with club soda.

Sheraton Waikīkī’s RumFire will offer a Winner Winner Touchdown Dinner ($32) and Gameday Highball ($17) from 4:30 to 10 p.m. The dinner includes Hawaiian-style roasted half chicken, garlic rice, taro mac salad and a toasted King’s Hawaiian roll. The Highball is a crisp mix of Lalo Blanco tequila, ginger beer and pineapple.

Meanwhile, Sheraton Princess Kaiulani’s Splash Bar will offer a variety of food and drink specials. Beverage specials include:

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Tailgate specials include:"}]

A limited number of tickets for the Sheraton Hawaiʻi Bowl are still available at the University of Hawaiʻi Ticket Office (prices range from $30 to $75) and at 

Sheraton Hawaii Bowl sliders 121725

<title>Feast on these exclusive Sheraton Hawaiʻi Bowl specials</title>

Sheraton Waikīkī Beach Resort and Sheraton Princess Ka‘iulani are celebrating the 22nd Sheraton Hawaiʻi Bowl with exclusive specials. The University of Hawaiʻi will play the University of California at the Clarence T.C. Ching Athletics Complex at UH Mānoa on Dec. 24.

Feast on these exclusive Sheraton Hawaiʻi Bowl specials

Lopaka and Tanya Kapanui

Lopaka Kapanui and Tanya Kapanui

Viewpoints

Centrally located between downtown Honolulu and Waikīkī, the Neal S. Blaisdell Center occupies an entire city block at Ward Avenue and King Street. Originally called the Honolulu International Center when it opened in 1964, it was renamed after Honolulu Mayor Neal S. Blaisdell, who oversaw its development as a multi-purpose entertainment and convention venue. Today, the center boasts a 50,000-square-foot arena, a concert hall, exhibition halls, meeting rooms, and landscaped outdoor spaces, including its famous brackish ponds that are home to a wide variety of fish. Concerts, sporting events, expositions, graduations, and community celebrations continue to attract residents and visitors to the entertainment center.

The land beneath the Blaisdell Center lies within the ‘Ili Lele (a subsection of an ahupua‘a) of Kewalo. In pre-contact times, this area was shaped by pūnāwai (freshwater springs), lepo pohō (marshy ground), loko ‘ia (fish ponds), and very little dry land. The waters of Kewalo sustained daily life, but they also carried a dark purpose.

The area was once known to contain a pond called Kawailumalumai, or Drowning Waters. Members of the kauwā, the outcasts who were often used as sacrifice, were drowned there as part of a ritual known as kānāwai kaihehe‘e or kekaihe‘ehe‘e, meaning “sea sliding along,” which suggests the victims were slid under the sea.

If there were any signs of struggle, the kahuna performing the sacrifice would say to his victim, “Moe malie i ke kai o kou haku.” 

Lie still in the waters of your superiors.

The lifeless body would then be brought to Kānela‘au Heiau on the slopes of Puowaina. Today, the remnants of this heiau lie beneath Robert Louis Stevenson Middle School, and Puowaina is now known as Punchbowl Crater. The school is definitely haunted, but that’s a story for another time.

Following the Māhele, the ‘Ili Lele of Kewalo passed from traditional stewardship into private ownership. In 1870, Curtis Perry Ward and his wife, Victoria Robinson Ward, purchased the property and transformed it into a large estate known as Old Plantation. Curtis Ward died in 1882, but Victoria and their seven daughters continued to maintain their home and the family businesses. After Victoria’s death, the estate remained in the care of the daughters, who lived on the property for decades, preserving both the house and its operations even as Honolulu expanded around them.

In 1958, the City and County of Honolulu purchased the mauka portion of the Old Plantation Estate as part of a plan to create a major civic and cultural venue. The old estate buildings were removed, the wetlands filled, and the property prepared for large-scale construction.

The Honolulu International Center opened in 1964, transforming the entire block. What had once been sacred waters, ritual ground, and later a secluded family estate became a place of public gathering and performance. Yet beneath the concrete and steel, the land retained its earlier identity and its long memory.

When I was half a decade out of high school, I attended Leeward Community College. I usually had lunch with a few people in my English class who worked part-time at the Blaisdell Arena, and they would talk about the exciting events from the weekend. They told me they often saw what appeared to be the spirits of the dead drifting beneath the surface of the fishpond. The figures looked like Hawaiian men of different ages and builds, but they could see right through the bodies, and the men didn’t seem to belong to this era. I took it as just a few fun stories, and didn’t think much more of it at the time.

Life moved on after college, and we all went our separate ways. Some years later, I found myself walking through the Blaisdell Center late one night. Although it had been a while since college, it was still years before I had discovered ghost tours and long before anyone would ever call me “the ghost guy.” The event I was attending at the Honolulu Museum of Art School had just let out, so I was cutting across the grounds from South King Street toward Kapiʻolani Boulevard, where my car was parked. It was after 10:00 p.m., and all was quiet.

I wasn’t on edge. I wasn’t tuned in. I wasn’t looking for anything strange. I was thinking about hitting a drive-thru and getting home.

As I approached the fishpond on the parking lot side, the water glowed with decorative lights placed around the edges. I slowed down to see the ulua and papio, ʻōmilu, a good size barracuda, and hundreds of tilapia moving through the water in circular patterns. At first glance, I thought the fish were clustering together because someone had tossed in food.

[{"type":"text","text":"Then I saw what they were swimming around."}]

Just beneath the surface, drifting slowly, were bodies; face up, face down, turned on their sides. They were the same Hawaiian men I had heard described years earlier in college. Different ages. Different builds. All unmistakably dead. Their bodies were motionless, some naked, others wearing malo, and every one of them was transparent, suspended in the water like reflections that didn’t belong.

[{"type":"text","text":"There was no swelling of fear or the urge to scream. I simply ran."}]

My keys were already in my hand. I reached my car, opened the door, started the engine, and pulled away as smoothly as if nothing had happened. Only once I was moving and the radio came on, did the sound escape me. The first scream was short and broken. The second was longer, pulled from somewhere deeper. The third came after I pulled over at the Golden Duck restaurant, stepped out of the car, and let my voice tear through the night.

[{"type":"text","text":"It would be years before I set foot inside the Blaisdell again."}]

When I finally did, the place felt unchanged on the surface, but the memory of that night lingered just beneath it all. Back then, I had no words for what I had seen, no framework for understanding it. I hadn’t yet learned the old names of the land or the stories behind them. I didn’t know about Kewalo, or the spring called Kawailumalumai. Only later did the pieces begin to align.

The Blaisdell wasn’t simply a venue built on filled land; it stood over land that had witnessed ancient ritual, suffering, and the silence of sacrifice.

Looking back now, I understand that night was just a beginning. Long before I led ghost tours or told stories, the land had already introduced itself. It just waited patiently until I was ready to listen.

Blaisdell Pond Large

<title>The dark history beneath Blaisdell Center</title>

The Kewalo area where this entertainment complex now stands was once home to a pond called Kawailumalumai, or Drowning Waters. Members of the kauwā, the outcasts who were often used as sacrifice, were drowned there. People have reported seeing faces in the water of the present-day pond, including our ghost column author.

The dark history beneath Blaisdell Center

Katie Helland Headshot

Katie Helland

Arts & Entertainment

Aloha Spirit

 a new talent competition launched by Hawaiian Council, has a winner: 

. The finale of the show brought contestants from four islands together to compete for the grand prize: $10,000. A fan favorite, chosen by popular vote, also received a cash prize.

The finale aired after Friday Night Football on Sunday, Dec. 14, on Hawaiʻi News Now, simulcast on K5 and KHNL.

In the finale, Tario, who represented Oʻahu, competed against four other contestants: Kaua‘i’s two finalists, 

Kumu Hula Troy Allen Lazaro with Hālau Ka Pā Hula o Hīnano

; Maui’s finalist, the Island/reggae band, 

; and Hawaiʻi Island’s finalist, singer and songwriter, 

Patrick Makuakāne; Hinaleimoana Wong-Kalu, also known as Kumu Hina; and Lehua Kalima

 and a special guest judge. The show was hosted by McKenna Maduli with Shawn Kekoa Pimental as music producer.

During an earlier episode where artists competed to represent Oʻahu, Tario as Laritza wowed judges with a performance of “Oli Aloha” and excerpts from Sergei Rachmaninoff’s Piano Concerto No. 2 in C Minor. The pianist won that competition, earning a spot in the finale.

Tario is a cultural practioner and a graduate of Kamehameha Schools and The Juilliard School in New York City. The classically trained pianist is also a drag queen. The artist’s film credits include “Jimmy Kimmel Live!” and HBO Max’s “Generations,” as well as an appearance as a model for a national commerical of Ulta Beauty, among other projects. Tario has also performed as a guest artist for 

Tario started studying at The Julliard School as a teenager. At the time, the pianist was the only Hawaiian admitted into the pre-college division, Tario told Aloha State Daily.

, is a conservatory-style music program for students between the ages of 8 and 18 who work with faculty, many of whom are part of The Juilliard School.

“During my time in New York, it was mostly classical music that I learned up there,” Tario said. “Just having your culture always kind of there with you, but also because I'm studying all of this western music, I kind of had to —  not suppress it — but it wasn't very prevalent in my life then. I've always wanted to mix my culture — and also my passion and music.”

In the finale, Tario as Laritza performed an excerpt of the score for the documentary film, 

 which focuses on Pua Case and her daughters as they protest the construction of telescopes at Mauna Kea. Tario performed the track "Haʻina ʻia mai ana ka puana" with an oli chanted over it that shares the birth of the Hawaiian Islands.

“That particular piece, it came from the documentary, but also the vinyl album that I released along with it, through Lōʻihi Records,” Tario said. “A lot of my music, I would say, it stems from place — and especially with having it be tied to such an important movement within our culture and people — I definitely wanted to showcase a little bit of that. And just emphasize the fight to protect sacred wahi pana, like Mauna Kea — it's not over yet. And what better way to show it then on television?”

The pianist just released a second album, “He Kaikamahine O Kekahi Moku.”

What does Tario want listeners to take away from performances? 

“Especially for the young māhū community, I would love to just be an inspiration and just say that whatever art form that they do: just bring yourself in it, bring our culture, and just lead with an open heart,” Tario said.

T.J. Keanu Tario

<title>“Hawaiʻi to the World” has a winner</title>

The winner of “Hawaiʻi to the World” is an Oʻahu-based artist, who is also a cultural practioner and a graduate of Kamehameha Schools and The Juilliard School. Learn more about the winner of this new talent competition.

“Hawaiʻi to the World” has a winner

[{"type":"text","text":"Ring in the holidays with these festive pop-ups across O‘ahu:"}]

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Grinchmas Bar"}]

 features festive decorations and lights. Seasonal cocktails ($16 each) include The Grinch, Jack Frost, gingerbread martinis, spiked hot cocoa and more. 

: Open 10 a.m. to 10 p.m. Mondays-Thursdays, 10 a.m. to midnight Fridays-Saturdays, 10 a.m.-5 p.m. Sundays 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"MAKANA"}]

: ‘Alohilani Resort Waikīkī Beach, 2490 Kalakaua Ave., Honolulu 

i holiday pop-up bar features an immersive holiday environment with festive décor, warm lights and tropical greenery. Located at the resort’s Oceanarium Lounge, the pop-up is designed for attendees ages 21 years and older, and features a line-up of themed holiday cocktails.

Valet ($15) and self-parking available for up to three hours for attendees. 

: 4-10 p.m. Sundays-Thursdays, 4 p.m. to midnight Fridays-Saturdays through Jan. 1, 2026 (grand opening Dec. 9)

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Spirits of the Season"}]

: Prince Waikīkī, 100 Holomoana St., Honolulu 

: Prince Waikīkī’s Spirits of the Season menu features creative cocktails from some of Honolulu’s top mixologists. Guests can find these expertly crafted cocktails at both, 100 Sails Restaurant & Bar and the resort’s Hinana Bar.

Several of the featured mixologists will be on-site at 100 Sails Restaurant & Bar from 4:30 to 6:30 p.m. on Dec. 8, 9 and 15. 

princewaikiki.com/dine/spirits-of-the-season/

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Christmas Bar Hawaiʻi"}]

 is tucked away within Tiki’s Grill & Bar. The pop-up is known for its festive drinks and over-the-top décor.

Enjoy new beverages like Very Merry Spritz ($22), Minty Express ($19), Santa’s Nightcap ($21) and Campfire Old Fashioned ($19).

No reservations are accepted; first-come, first-served. 

: Open 2-11:30 p.m. weekdays, noon to 11:30 p.m. on weekends until Dec. 30

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Christmas Lodge"}]

: The Christmas Lodge pop-up is located in the former Chili’s space at Pearlridge Center. It features a cozy ski lodge theme; attendees must be age 21 years and older. This year, you can expect more seating, updated drinks, and crowd favorites like Butter Beer.

If you enjoy spooky vibes, ask to visit the Krampus Lair speakeasy, which is in a hidden section of The Christmas Lodge. You can find beers and the speakeasy’s exclusive Zombie drink. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Naughty List Lounge"}]

What: The Boardroom Kailua’s holiday pop-up bar features tasty specials and seasonal drinks. Specials include housemade local butternut squash soup ($16), housemade loaded bacon and potato soup ($16), 14-ounce prime rib with house chimichurri ($62) and desserts (all $12) like housemade holiday ube cheesecake, orange rosemary crème brulee, handmade apple pie empanadas and more.

Holiday cocktails include Santa’s Night Cap ($15), French Kiss ($16), White Christmas Cosmo ($16), Sleigh Queen ($16) and The Nice List ($16). Celebratory bottles of bubbles ($35) will also be available. 

: 5 p.m. to closing Wednesdays to Sundays; guests can make reservations via Yelp 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Winter Garden Room"}]

: Romer House Waikīkī, 415 Nahua St., Honolulu 

: While it’s not necessarily a cocktail bar, the Winter Garden Room is a seasonally transformed private dining room where attendees can enjoy 855-ALOHA’s full food menu. Guests are invited to enjoy live acoustic Christmas music, “snowfall,” the eatery’s holiday cocktail (The White Christmas margarita) and The Lei Stand’s holiday cocktail (Rum-Rum Rudolph Eggnog).

Romer House Waikīkī is hosting its Sparkle & Shine event in The Winter Garden Room on Dec. 14. Tickets cost $89 per person; this event will include Osetra caviar, chilled oysters, charcuterie, live holiday music by Cory Oliveros and “snowfall” every 30 minutes from 5:15 to 7:45 p.m. 

: “Snowfall” will be available daily at 5:30, 6:30, 7:30 and 8:30 p.m. nightly until Dec. 31

 for more information about Sparkle and Shine

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Valor Hawaiʻi"}]

i (located at Pearlridge Center’s Wai Makai food court) just launched its holiday cocktail menu.

Enjoy new drinks like Koloa cane fire shot ($9), Grinch Punch ($12), peppermint espresso martini ($12), fig Old Fashioned ($13), Jack Frost ($12) and Abuelita’s hot cocoa ($12). 

: 12 to 10 p.m. daily (11 a.m. to 8 p.m. Sundays) until Dec. 31

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Winter Wonderland"}]

: 1450 Ala Moana Blvd. Space 1310, Honolulu 

: This Christmas-themed pop-up bar will be open in the former Surfers Bakery space at Ala Moana Center. You can look forward to holiday drinks, festive surprises and dreamy décor. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Yules Truly"}]

: Yours Truly, a cocktail bar tucked away in Downtown Honolulu, gets a festive makeover and transforms to Yules Truly during the holidays.

Enjoy speakeasy-exclusive drinks like Oh Pear Tree ($18), Ginger Gentleman ($18) and Jingle Java ($18). In the speakeasy, guests can place their orders by filling out a postcard with their name and order, and receiving their cocktail through an assigned mailbox.

The lounge area also features exclusive drinks like North Pole Potion ($18) and Island Wonderland ($18).

: Now through Dec. 30 (closed Christmas Eve and Christmas Day) 

Hawai‘i Skies: Over the ocean

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